+To prepare choux pastries
°250 ml (1 c + 2 t) water
°70g (5 t) butter
°150g flour
°4 egg
°1/8 tsp salt
+To prepare the pastry cream
 °350 ml (1 12 c) cold milk
°30 g cornstarch
 °100 g sugar
° 75 g (1/3 c) butter
 °200ml (3/4 c + 2 tablespoons) heavy whip cream, cold
°1 tsp vanilla
+For chocolate glaze
°150g (3/4 cup) Chocolate chips
°125g (12 cups plus 2 teaspoons) heavy cream


Preparing mixture:
Preheat oven to 400 degrees F  & line two baking sheets with paper.
In a medium non-stick saucepan, combine water and salt and bring to a boil.
Add the butter and let it boil again.
Add flour and beat vigorously until lumps disappear and mixture thickens, about 1 minute.
Removing pot from heat also letting mix cool 5 min.
Beat the first egg and mix it with a wooden spoon until the egg is completely incorporated into the mixture without white lumps. Keep whisking with the remaining eggs, one at a time
Using a pastry bag fitted with a large regular header (I’m using Wilton #1A), place two lengths of tubeless dough (about ¾ – 1 inch long & 4 inches long) on ​ lined baking sheet, leave 1 inch space between them.
Baking for 15 min.
Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes, until golden brown. Remove from the oven and let cool on a wire rack.
Preparing the cream of the dough:
In  bowl, dissolving cornstarch in 3-4 tsp milk.
Add the rest of the milk to a small saucepan and let it boil over a low heat. Adding 50g (1/4 c) of sugar also stir to sugar dissolves.
When the milk starts to boil, add the dissolved cornstarch and whisk until the lumps are gone. Removing from heat & cool to slightly warm or totally cool.
In a large bowl, beat the butter with the remaining 50g (1/4 cup) sugar and vanilla extract until the mixture is almost white.
Mix whipped butter with milk and cornstarch blending. Blending well & set aside.
In  bowl and use an electric blender, beat heavy whip cream to soft peaks form. Add the whipped cream to the butter and milk cream.
Use tip of  knife, cut 3 small X’s along top of every dough. Using a small tip (I used a #32 Wilton tip), put the pastry cream into the crust through each hole.
For the chocolate glaze:
Melt the chocolate chips and heavy whipping cream in a medium saucepan set over an approximately 1 inch (2.5 cm) saucepan boil water. Whisk until the mixture becomes smooth and smooth. Alternatively, you can heat the chocolate and cream in the microwave for about 30 seconds and whisk until smooth.
Removing from heat & cool for a some min.
Dip top of every eclair in the chocolate glaze and set aside to allow the glaze to firm.
Enjoy !